Whole roasted cauliflower with lemon and mustard

Neil Perry

Showstopper ... the whole roasted cauliflower can be the vegetarian centrepiece of a roast dinner. Photo: WILLIAM MEPPEM

Difficulty

Easy

Dietary

Vegetarian

This whole-roasted cauliflower certainly has "wow" factor. For the faint-hearted though, it can be broken up, boiled and the dressing poured over. Also, try the dressing poured over broccoli or beans. Delicious!

Ingredients

1 head cauliflower

2 tbsp extra virgin olive oil

1/2 tsp salt

For dressing

1/4 cup extra virgin olive oil

1/2 tsp salt

1 tbsp fresh lemon juice, or to taste

1 tbsp wholegrain mustard

1 tbsp salted baby capers, rinsed and drained

1 tbsp chopped flat-leaf parsley leaves

Method

Put oven rack in the middle position and preheat oven to 220°C.

Lightly oil a baking dish that will fit the cauliflower. Trim off the outer cauliflower leaves. Cut away the base of the stalk so the cauliflower can sit flat, then cut a cross into its base.

Drizzle 2 tbsp olive oil over the top of cauliflower and sprinkle with 1/2 tsp salt.

Bake cauliflower until tender, about one hour (depending on size). Check by piercing the cauliflower with a paring knife, which should go through easily. Transfer to a serving dish.